Smoky Shrimp and Halibut Stew

• 8 ounces smoked bacon slices, coarsely chopped
• 2/3 cup chopped onion
• 1 6-ounce red-skinned potato, unpeeled, cut into 1/2-inch pieces
• 1 medium fennel bulb, coarsely chopped; 2 tablespoons fronds chopped and reserved
• 1 1/4 cups dry white wine
• 1 cup canned low-salt chicken broth
• 1 8-ounce bottle clam juice
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 teaspoon chopped fresh thyme
• 1 1/2 pounds halibut fillet, cut into 2 1/2-inch pieces
• 1 pound uncooked large shrimp, peeled
• 1/4 cup chopped fresh Italian parsley

1. Saute bacon in large pot over medium-high heat until crisp, about 10 minutes.
2. Transfer 1/3 of bacon to bowl.
3. Add onion to remaining bacon and drippings in pot; saute 5 minutes.
4. Add potato and fennel bulb; saute 5 minutes.
5. Add wine; bring to boil.
6. Add broth, clam juice, tomatoes with juices, thyme, and reserved fennel fronds; bring to boil.
7. Reduce heat and simmer until potato is tender, about 5 minutes.
8. Add halibut and shrimp to pot; cover and cook until opaque in center, about 3 minutes.

bacon, onion, potato, fennel bulb, white wine, chicken broth, clam juice, tomatoes, thyme, fillet, shrimp, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/smoky-shrimp-and-halibut-stew-106206 (may not work)